Short-ribs: Pre-rub, or pre-salt, then season?

[jjdbike]

Hey everyone,

Thanks for looking. May sound like a silly, nit-picky question, but I'm dying to know. Is there any difference been slathering and rubbing short ribs he night before and leaving in fridge covered and salting night before then seasoning the next day (juts before cooking)?

I read Meathead's write up on smoking Beef Short Ribs. He suggests dry brining the night before then using his "Big Bold Beef - Brisket rub before smoking.

On one hand, I love the looks of his rub recipe & the idea of controlling the amount of salt.

On the other hand, I'm a sucker for commercial rubs and have a whole collection of Killer Hog and Meat Church. Don't really want to throw them away and wast the $$$.

Both of these guys recommend layering different rubs on beef. Kllier Hog's AP rub (SPG), THE BBQ Rub, and finishing w/ Steak Rub (big course grails of salt and pepper. Meat Church suggests Holy Cow (SPG) and Voo Doo (all round bbq rub w/ Cajin spice - heat). I know, it's marketing. I have rubbed the night before, or hours before and let rub melt in. The touched up just before going on smoker w/ another profile. It has worked well and really helped the bark big-time. On the other hand, I have also experienced too much salt (for some, I love salt).

Please share your thoughts, experiences and suggestions.

Thanks in advance!
JD

[Richard Chrz]

I don’t think I have ever pre rubbed any bbq, it’s always while I’m getting coal and wood going. I do like to dry brine with some kosher salt over night uncovered on beef ribs.

[Huskee]

In your application there would be very little, if any, discernable difference in flavor. Maybe in bark the longer the full rub were to sit on it, such as in the case of pastrami if it goes a few days, but for what we're talking about here, nah. Use a commercial rub as the dry brine. Or if you separate the salt & other spices- it doesn't matter if you add them both together or not. And if you think abtou how you eat beef ribs, pork ribs, steak- the thinner meats - you eat the entire thickness of the meat. The whole substance is in your mouth. While you're chewing and tasting can you tell if you layered the rubs/spices? It's all mixed. Maybe you can, I don't think I can. Just something to think about.

[Mosca]

What Huskee says.

[Murdy]

Only thing that matters is getting the salt on the night before. If you are using a rub with salt in it, put it on the night before. If not (I generally mix my own rubs, no salt), salt the night before and put the rub on whenever you please. I usually put it on at the same time I salt the meat.

[jjdbike]

I don’t think I have ever pre rubbed any bbq, it’s always while I’m getting coal and wood going. I do like to dry brine with some kosher salt over night uncovered on beef ribs.

Thanks Richard,
So you like to dry brine w/ salt the night before. Is leaving them uncovered in fridge do anything different than covering tightly w/ plastic wrap? Is allowing them to oxidize overnight a good thing? I believe it will change the color of the surface of the beef won't it?
Also, if you "dry brine", do you use a rub with salt in it the next day before smoking?
JD

[Richard Chrz]

I "think" the extra time drying off the surface helps build better bark. But, that is just one opinion, I can’t speak for the science of it, so someone will likely correct me if I’m wrong, if I dry brine, I do not add salt to my rub,

[IowaGirl]

If you want to use a rub with salt in it, then use the rub itself to dry-brine. Don't also use plain salt.

If you use a rub without salt, dry brine with plain salt. When you apply the salt-free rub is your choice -- either when you dry brine or right before the cook.

The theory goes that a wet surface collects more smoke, so theoretically the covered vs. uncovered in the fridge might affect that outcome. But for heavy bark, my guess it'd be best to leave the meat uncovered to dry out some.

[jjdbike]

In your application there would be very little, if any, discernable difference in flavor. Maybe in bark the longer the full rub were to sit on it, such as in the case of pastrami if it goes a few days, but for what we're talking about here, nah. Use a commercial rub as the dry brine. Or if you separate the salt & other spices- it doesn't matter if you add them both together or not. And if you think abtou how you eat beef ribs, pork ribs, steak- the thinner meats - you eat the entire thickness of the meat. The whole substance is in your mouth. While you're chewing and tasting can you tell if you layered the rubs/spices? It's all mixed. Maybe you can, I don't think I can. Just something to think about.

Thanks Huskee,
Makes sense and kind of how I was thinking. I don't think I'll be buying any more pre-packed commercial rubs. When I say I'm a sucker for marketing, I have been lead to believe that these commercial rubs (e.g. Killer Hogs & Meat Church), add special secret ingredients to add to color and bark. It torchers me that they won't actually list the ingredients. They just write spices, flavoring and or seasonings. I understand, proprietary knowledge, but I wish they list them so I knew exactly what I was putting on my food.
Best regards!
JD

[jjdbike]

Only thing that matters is getting the salt on the night before. If you are using a rub with salt in it, put it on the night before. If not (I generally mix my own rubs, no salt), salt the night before and put the rub on whenever you please. I usually put it on at the same time I salt the meat.

Thanks brother!
You folks have given the the info I needed.
Thanks everyone!
JD

[DaveD]

I dry brine just about everything the night before, uncovered in the fridge - all except burgers, really. Yes there is a color change but the meat's going to undergo way more color change than that, by the time all is said and done.

And like the rest, I put the rub on only a little while before the meat goes in the smoker. As documented in Meathead's book, the non-salt compounds in rubs are much larger molecules that simply can't migrate through the meat more than a millimeter or two no matter how long you leave it on, so there's nowt to be gained. Science!

[Dean154]

One thing to consider, Killer Hogs AP has MSG. Personally I have no issue with it but I know others do. The science is pretty clear that it’s not the boogeyman it’s been made out to be.

[jjdbike]

Thanks everyone!

Is anyone here ever concerned that w/ pre-dry brining, one loses some moisture? I.e., when the spat pulls the moisture out to the surface, some leaks out or evaporates before being drawn back in? Myron Mixon points out that when dry brining overnight, there is aways more liquid in bottom of pan, which is moisture the salt pulled out which didn't get pulled back in.

Makes a case for injecting, as opposed to dry brining.

Thoughts on this?
JD

[FireMan]

I’ve never read anywhere by Doc Blonder or Meathead where moisture is lost to dry brining. Never experienced it either. Huskee is tuned into both Doc & M, sorta the Pit way.
Now in my area of great inexperience, I have seen the the "drawing out" of the moisture on a steak. It didn’t "come out" fer very long. In all due respect of Myron, what I think is happening is visual guessing, the appearance of things vs. what is actually happening. Plus, I have never heard of injecting any kind of wibs. Keep it simple. Salt penetrates, other stuff just sits there.

[Spinaker]

I always use commercial rubs for the meat i smoke.

I like to use Big Poppa Smokers- Cash Cow. I usually throw some Accent on the meat before adding the rub. If I have time, I will add the rub the night before. I always try to give the meat at least 12 hours under the rub.

I will layer rub from time to time, but I make sure not to over do that last rub, and when I add it, it is always right before I throw the meat on the smoker.

[jfmorris]

If I use a salty commercial rub, I use it as my dry brine. Example - for my Thanksgiving turkey, I use Lawry's Chicken & Poultry rub, and I put it on the night before, and let the turkey sit overnight in one of the garage fridges.

I've not bought any rubs since snapping up a half dozen bottles of Hank's seasonings when Henrik was closing down sales on Amazon last year, but folks keep bringing me rubs as gifts, and I'll use them if I have them. Otherwise its MMD or cow crust or one of the other rub recipes on the free side of AR. If using those saltless rubs, I dry brine with kosher salt. Otherwise I dry brine with the salt-bearing rub I want to use.

[jfmorris]

Henrik do you dry brine with your own rubs, or use salt then add the rub before hitting the smoker/grill?

I've been dry brining and then adding your Beef/steak/pork rub when I hit the grill. For whatever reason, I didn't feel yours was as salty as some of the other commercial rubs out there. I've never felt like the meat was over salted doing this...

[Henrik]

Jim: I do the same, with MY rubs. They’re less salty than most commercial rubs, hence the dry brine first. I then add the rub before it hits the grill.

[jfmorris]

Henrik thanks for confirming my methods! It's always good to know when I am following expert advice!